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Salt and vinegar chicken goujons
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100g Waitrose Sea Salt & Somerset Cider Vinegar Hand Cooked Crisps
2 essential Waitrose British Chicken Breasts, cut into strips
1 essential Waitrose Free Range Egg, beaten
Waitrose Lemon Mayonnaise, to serve
1. Preheat the oven to 200ºC, gas mark 6. Place the crisps in a food processor and pulse to make coarse crumbs. Place on a large plate.
2. Toss the chicken in the egg then press into the crushed crisps to evenly coat. Place the chicken goujons on a greased baking tray.
3. Bake for 20 minutes until golden and cooked throughout. Serve with lemon mayonnaise and green salad.
Typical values per serving:
This recipe was first published in Tue Jul 09 10:43:55 BST 2013.